I came up with this recipe to have a mixed fruit biscotti the way I like them… with loads of mixed fruit and nuts. (My favorite nut to use in biscotti is pistachios.)
Use YOUR FAVORITE DRIED FRUIT ! And your favorite nuts too if you want.
Also, I like them to be a little softer instead of the typical hard biscotti. For the second bake time I keep the time short and do not twice bake each side. Instead, I put the biscotti bars back in the oven with a flat side down and only do one side for a short twice bake.
This gives me a semi-soft or semi-hard biscotti, whichever way you want to say it!
A lot of people like this biscotti!
See my recipes for Christmas Biscotti and Cranberry Pistachio Biscotti in the search box.
In the SLIDESHOW BELOW I am making CRANBERRY PISTACHIO BISCOTTI. But the steps are the SAME for any biscotti I make!
Enjoy!
Mixed Fruit Biscotti
Ingredients
- ¼ cup canola oil
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 eggs beaten
- 1¾ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup dried fruit chopped. Use dried fruit of your choice.
- 1½ nuts chopped, optional. Use your choice of nuts.
Instructions
- Preheat the oven to 300 degrees.
- In a small bowl, mix the oil and sugar until blended. Mix in the vanilla and almond extracts and the eggs. Set aside.
- With a mixer on lowest speed, combine the flour, salt, and baking power.
- Add the oil mixture into the flour mixture and beat at lowest speed just until a dough is formed.
- Add in the mixed fruit and nuts and beat for just a few seconds.
- Place a piece of parchment paper onto a cookie sheet.
- Wet your hand and form 2 logs ( 12” x 2”) on the parchment paper- lined cookie sheet. (Dough is sticky.)
- Bake at 300° for 35 minutes or just until light brown in color.
- Remove the pan from oven and set it on a wire rack to cool 10 minutes.
- Meanwhile, reduce the oven to 275°.
- Use a straight-edged knife to cut the logs on the diagonal into ¾ inch slices.
- Lay the slices flat-side down on the parchment paper an inch apart.
- Bake for 5 minutes more.
- Immediately transfer the biscotti to cool on wire rack.
- Decorate the tops of the biscotti if you wish with a confectioner’s sugar and water glaze.
- Store the biscotti in a covered tin or pan on top of the counter.